Mint Chip Cake Box Cookies
Mint Chip Cake Box Cookies are my best friend! They’re easy, hassle free, require 4 ingredients, and are ready to eat in an hour!
I need to make cake box cookies weekly. I forget how much I like these soft and chewy cookies! I’m VERY picky when it comes to cookies. There are a few requirements every single cookie has to have if I want to post it on my blog:
- Flavor. They have to have flavor! I’ve tried WAY too many bland cookies. Blah.
- Texture. I like a nice and chewy cookie 😁
- Softness. Yes. SOFT cookies.
- Thickness. No flat cookies on Salt & Baker, friends.
Let’s go over what you need to make cake box cookies. I like lists, so let’s continue with those shall we?
What ingredients do you need to make Cake Box Cookies?
- A cake mix. Duh.
- Eggs, specifically 2.
- Mix ins. Not necessary, but worth it. For these cookies I went with mint chips.
We’re approaching St. Patricks Day so I thought the green mint chips were festive. (This is my attempt at being a cute and clever food mom. Although my friend Beth has some amazing St. Patricks day food ideas). I need to step up my game next year!
Mix the above ingredients together, scoop into dough balls and CHILL the dough! If you don’t chill the dough you’ll pathetically flat cookies. Chilling the dough AND baking at 375°F ensures the cookies will be thick and less flat.
I’m off to NYC this weekend! My husband has never been. I’ve been twice before. I plan on eating all the food! We have a long list of restaurants we’re going to eat at. If you’re interested in a NYC travel recap let me know! I plan on recreating some of the meals we eat so that I can share them all with you!
Have a happy and safe St. Patricks Day!
These cookies are SO easy to make! They taste delicious too! Adults and kids love them.
- 1 Devil's Food cake mix
- 2 eggs
- 1/2 cup vegetable oil (I would just barely under fill the 1/2 cup measuring cup)
- 3/4-1 cup mint chips
In a medium size bowl add the cake mix, eggs, and vegetable oil. Mix until thoroughly combined.
Add the mint chips to the batter. Stir until fully incorporated.
Using a cookie scoop, scoop the dough into balls. Set on a wax paper lined plate and chill in the refrigerator for 30 minutes.
While the dough is chilling, preheat the oven to 375°F.
After the dough has chilled, place the dough balls onto an uncreased cookie sheet. Leaving about 2 inches between each dough ball.
Bake at 375°F for 9-11 minutes. Remove from the oven and let sit on the cookie sheet for 5 minutes. Then transfer to a wire rack to cool completely, about 30-45 minutes.
Store in an airtight container for 3 days.
Recipe source: Salt & Baker